Chicken rice porridge recipe

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This soup has a delicious and mild texture and consists of chicken, rice, and a variety of vegetables.

Rice can be topped with anything from chicken and beef to honey, nuts, pumpkin, and more. In general, because of its mild taste and soft texture, it is suitable for giving to the elderly, babies, and sick people.

First, you chop the vegetables (carrots, onions, zucchini) as finely as possible and add the same amount of rice on top. Add the broth on top. The quality of the broth used to make the soup is very important. Chicken bone broth will be used to make the soup. Taste to your taste. It is very important to fry the rice in oil before adding it to the soup.

Well, here’s the recipe:


1 cup (215g) of rice

1 small (1.3 kg) chicken

8 cloves of garlic (6 whole, 2 chopped)

1 piece of fresh ginger (10g), peeled

3 green onions, cut the roots, boil the white and light green parts in the soup, whip the green tops and finely chop them

1 tablespoon plus 2 teaspoons (25ml) sesame oil

1 small (115g) carrot, very finely chopped or grated

1/2 small (160g) round onion, finely chopped

1/2 medium (200g) zucchini or squash, thinly sliced


Side dish: toasted sesame seeds


Put cold water in a bowl until the rice is covered and keep it for 1 hour.

In the meantime, add 2 liters of cold water to the chicken, a whole clove of garlic, ginger, and the white part of the green onion and boil. Let it cook on low heat for about 45 minutes.

Take out the chicken and let it cool. Strain the soup with a fine sieve.

Heat the sesame oil in a frying pan over medium heat. Add the rice that has been strained from the water and stir-fry for about 3 minutes. Add the carrots, onions, and zucchini and stir until the vegetables soften a little and mix well with the rice.

Add 6 cups (1.4 L) strained broth to the fried rice and stir well. So boil it. It will take about 30 minutes until the rice becomes soft and the soup thickens.

At the same time, cut the chicken.

Add the remaining 2 cloves of minced garlic and two-thirds of the chicken and green onions to the soup and boil. If the soup is too thick, you can add as much of the remaining soup as you like. Season the soup with salt.

Garnish the soup with the remaining chicken and green onions and sprinkle with sesame seeds. So it’s ready.


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